Turkish Winter Vegetable Soup with Bulgur
Kışlık Sebze Çorbası
This hearty Turkish winter soup combines seasonal vegetables with bulgur in a warming, herb-scented broth that tastes deeply comforting. The colorful medley of carrots, potatoes, and cabbage creates a rustic, homestyle appearance with tender chunks floating in golden broth. Perfect for cold days when you need nourishing comfort food that fills both stomach and soul.
Ingredients
Instructions
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Prepare vegetables
Dice the onion into small 1cm pieces. Peel and cube the carrots and potatoes into 2cm chunks. Roughly chop the cabbage into bite-sized pieces. Heat olive oil in a large pot over medium heat for 1-2 minutes until warm but not smoking. Do not rush the vegetable preparation as even cuts ensure uniform cooking.
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Sauté aromatics
Add the diced onion to the heated oil and cook over medium heat for 5-6 minutes, stirring occasionally until softened and translucent. The onion should release its aroma and become golden but not brown. Do not increase heat or the onion will burn and become bitter.
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Add tomato paste
Push onions to one side and add tomato paste to the empty space. Cook over medium heat for 1-2 minutes, stirring the paste constantly until it darkens slightly and becomes fragrant. Mix with the onions and add paprika, stirring for 30 seconds. Do not let the paste burn as it will make the soup bitter.
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Cook root vegetables
Add the cubed carrots and potatoes to the pot and stir to coat with the onion mixture. Cook over medium heat for 8-10 minutes, stirring occasionally until vegetables start to soften slightly and edges begin to caramelize. Do not add liquid yet or the vegetables won't develop proper flavor.
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Add broth and bulgur
Pour in the vegetable broth and bring to a boil over high heat for 2-3 minutes. Add the bulgur and chopped cabbage, then reduce heat to low. Simmer for 15-18 minutes until vegetables are fork-tender and bulgur has swelled. Do not boil vigorously or vegetables will break apart.
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Season and finish
Stir in salt, black pepper, and chopped fresh herbs. Simmer over low heat for 2-3 minutes until herbs are wilted and flavors are well combined. Taste and adjust seasoning as needed. The soup should be fragrant with herbs and well-balanced. Do not add herbs too early or they will lose their bright color and fresh flavor.
Tips
Cooking Tips
Cut all vegetables into similar sizes to ensure even cooking, and sauté the tomato paste until it darkens to develop deeper flavor in the soup.
Alternatives
Replace bulgur with rice or small pasta if unavailable, though cooking time may vary. You can substitute any seasonal vegetables like zucchini or bell peppers.
Serving & Storage
Serve hot with crusty bread and a dollop of yogurt if desired. Store refrigerated for up to 3 days, adding a splash of broth when reheating as bulgur absorbs liquid.
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